Directions

1) Grind almonds in a food processor until coarse. Transfer to a medium bowl. Add flour and bread crumbs 2) Place eggs in a separate medium bowl.3) Dip each trout fillet in egg, shaking off excess; dip into almond mixture, turning to coat.4) Heat oil in a large skillet over medium. Add trout and cook until golden on both sides, turning once, about 7 minutes total. Remove trout from skillet; place on serving platter.5) Add butter to skillet; melt over medium heat. Add shallot, zest, thyme, and dill; cook until shallot is softened, about 3 minutes, stirring.6) Increase heat to high; add wine and cook until evaporated, scraping up bottom of skillet. When almost dry, add cream and juice to skillet; cook until thickened slightly, stirring, about 2 minutes. Season to taste.7) Pour sauce over trout; serve immediately.4 servings

Online Public Information File

Viewers with disabilities can get assistance accessing this station's FCC Public Inspection File by contacting the station with the information listed below. Questions or concerns relating to the accessibility of the FCC's online public file system should be directed to the FCC at 888-225-5322, 888-835-5322 (TTY), or fccinfo@fcc.gov.